Production method of fragrant and hot shiitake mushroom and fermented soya bean pork paste

A technology for pork sauce and shiitake mushrooms is applied in the functions of food ingredients, food ingredients as odor modifiers, food ingredients as taste modifiers, etc. It can solve the problems of lack of comprehensive preservation technology, spoilage, deterioration of indicators, etc., and achieve rich nutrition. , reduce fishy smell, improve the effect of umami

Inactive Publication Date: 2018-02-02
刘青亚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, meat sauce currently has safety problems such as insufficient umami taste, heavy smell, lack of comprehensive preservation technology, short storage period, corruption and deterioration of indicators, etc. in the process of storage, transportation and marketing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The spicy-flavored shiitake mushroom sauce pork sauce of the present embodiment is prepared by the following steps:

[0018] (1) Choose fresh mushrooms with strong flavor and thick caps, wash them with clean water, remove the mixed silt and sundries, then cut the mushrooms into 0.5cm diced mushrooms, then put the diced mushrooms into a medium pot and boil for 18 minutes, remove Drain to get diced shiitake mushrooms;

[0019] (2) Rinse the white sesame with water to remove impurities floating on the surface, use a net bag or fine gauze to rinse in water 4 times, and dry it; use slow fire to fry the white sesame, spread the white sesame as much as possible during the frying process , ensure even heating until the sesame seeds are slightly golden, turn off the heat when you can smell the aroma, cool down, and get fried white sesame seeds;

[0020] (3) Peel the pork, remove the bone, remove the connective tissue, soak it in warm water at 40°C, drain the water and wait; cut...

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PUM

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Abstract

The invention relates to fragrant and hot shiitake mushroom and fermented soya bean pork paste. The fragrant and hot shiitake mushroom and fermented soya bean pork paste is characterized by being prepared through the following steps of firstly preparing diced shiitake mushrooms, and stir-frying white sesame seeds; then removing skin and bones from pork, performing rinsing, performing cutting to obtain granules, and performing pickling so as to obtain pickled pork granules; and finally mincing the pickled pork granules, adding the diced shiitake mushrooms, the white sesame seeds and other ingredients, performing stir-frying, performing seasoning, performing color adjustment, performing canning, and performing sterilization so as to obtain the fragrant and hot shiitake mushroom and fermentedsoya bean pork paste. According to the pork paste disclosed by the invention, shiitake mushrooms, sesame seeds and pork are used as raw materials, so that the fragrant and hot shiitake mushroom and fermented soya bean pork paste is rich in nutrition, unique in flavor, delicious in taste and convenient and simple to produce and process.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for producing spicy-flavored shiitake mushrooms and tempeh pork sauce. Background technique [0002] Meat sauce is made of mutton, pork, beef, poultry, etc. as the main raw materials, with chili, pepper, bean paste, etc. as auxiliary materials, and is refined by unique cooking technology. Has a cooking aroma. However, meat sauce currently has safety problems such as insufficient umami taste, strong smell, lack of comprehensive preservation technology, short storage period, corruption and deterioration of indicators during storage, transportation and marketing. Contents of the invention [0003] The object of the present invention is to provide a kind of production method of delicious spicy mushroom sauce with black bean sauce and pork. [0004] In order to achieve the above-mentioned purpose, the present invention adopts following technical scheme: [0005] A spicy p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00A23V2002/00A23V2200/326A23V2200/15A23V2200/14A23V2250/5026
Inventor 刘青亚
Owner 刘青亚
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